Soften Fudge Walnut Brownie ice cream. Place softenend ice cream bwtween two sheets of plastic wrap. Roll plastic wrap and ice cream to form and shape a log about 7 inches long. Gently unroll from plastic wrap and wrap log in a clean piece of plastic wrap. Refreeze. Soften Nutcracker ice cream. On a piece of plastic wrap, place about 3 to 4 cups of the softened ice cream. Shape into a rectangle to fit the length of your Fudge Walnut Brownie log. Place frozen log on top of the Nutcracker ice cream rectangle. Gently roll and lift plastic wrap to roll log. Continue to place softenend Nutcracker ice craem around Fudge Walnut Brownie log until covered completely with Nutcracker. Cover the ends with ice cream also. Wrap log in clean plastic wrap and refreeze.

After log is refrozen, pour the bag of toffee bits into a dish. Take frozen log out of freezer, unwrap and roll in toffee bits until completely covered. Place toffee covered log onto a plate and freeze until ready to serve. Cut log in serving size pieces. Place a slice on a chilled dessert place and drizzle with caramel and fudge topping. Garnish with a mint leaf and cherries and/or raspberries.

Preheat oven to 350 degrees. Butter and sugar a 10" cake pan and reserve. Sift together flour, baking powder and salt and reserve. In a bowl, combine butter and sugar and cream with an electric mixer until light and fluffy, about 3 minutes.

Add egg and vanilla and continue mixing. Add flour and milk, alternating until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan, top with streusel topping and bake for 40-50 minutes or until cake tester comes out batter free. Cool 15 minutes. Cut cake and serve with warm blueberry compute and a scoop of Cedar Crest Triple Citrus sherbet.

Oxford's Favorite!

Pour the chocolate syrup into a medium microwave safe bowl and cook 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13 inch dish with a layer of Cedar Crest ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares and serve!

Strawberry Baked Alaska

Strawberry Baked Alaska

A delicious summer dish we enjoy on our outdoor pario. A favorite with both children and adults.

Yield

Makes 12 servings

Ingredients

Cake

Nonstick vegetable oil spray

4 large eggs

1/2 cup sugar

1 1/2 teaspoons vanilla extract

3/4 cup sifted cake flour (sifted, then measured)

1 tablespoon poppy seeds

6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Filling

2 pints strawberry sorbet, softened

1 quart strawberry ice cream, softened

Meringue

6 large egg whites

3/4 cup sugar

1/2 teaspoon vanilla extract

Preparation

For cake:

Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.